Author Notes:This recipe is a combination of a few different recipes. I have adjusted it by using what we love to eat but with a bit of an Asian influence. —ChezUs

Food52 Review: We've come across a lot of Asian beef salads in our time (some good and some not so good), and we both agreed that this recipe knocks one out of the park. This fresh, light salad utilizes our favorite Southeast Asian flavors: fish sauce, soy, lime juice, chili, fresh herbs, and best of all -- lemongrass. The dressing is balanced, rather than overwhelmingly fishy or sweet, and the addition of tomatoes and red pepper adds both some pretty red color and juiciness. We also liked ChezUs's method of tossing the greens with just a fraction of the dressing and then drizzling the rest over the top at the end. This keeps the greens from getting limp but ensures that the salad is adequately dressed. We didn't have unrefined sugar on hand, so we substituted white sugar, using 2 tablespoons rather than 3 because it's sweeter and more dense. - A&M —The Editors

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Serves 2

Dressing

3
tablespoons fresh lime juice

3
tablespoons fish sauce

3
tablespoons unrefined sugar

2
teaspoons soy sauce

2
teaspoons lemongrass, microplaned

1
tablespoon lime zest

2
teaspoons serrano chili, thinly sliced

2
tablespoons canola oil

Combine all ingredients in a small jar and shake until combined. Set aside for at least 30 minutes.

Heat a stove top grill pan and sear beef until cooked to your liking. We like ours medium rare, which is about 2 - 3 minutes each side depending on thickness of the cut of meat. Slice meat into thin strips.

Toss the greens with 1/3 of the dressing.

Divide salad greens onto serving plates. Top with the sliced beef and tomatoes. Drizzle the remaining dressing over the top of each salad.

This recipe is delicious and simple! I added just a pinch of extra sugar to mellow out the fish sauce - and because I couldn't find lemongrass, I added some lemon zest and fresh ginger to the dressing. I was really impressed with how flavorful the steak is with just sesame oil and salt and pepper! I will be making this again!

I made this salad a few days before Thanksgiving after spending the day making gallons of chicken/turkey stock. It was the perfect antidote to Thanksgiving/Americana cooking. A&M are right when they say the flavors knock this recipe out of the park.

I wasn't sure you could really microplane lemongrass but it was easy. I'll be making this recipe again and again.

I am really glad you enjoyed this recipe. It is a favorite around here as well. The flavors are really great when you are feeling under the weather as well ... lots of protein, and good veggies to help you recover!

i made this last week and the family loved it but had misread dressing as marinade. no matter. i used a vacuum sealer overnight to put the marinade deeper into the beef.i made it last night using quail instead of sirloin.equally great

Made a great, quick dinner, I had all the ingredients except the lemon grass, which I left out (sorry). The leftovers are going to school with my daughter tomorrow (dressing in a separate bottle).
I would never have thought to look for a recipe on a week night but because of the web site it was right in front of me.
Thanks!